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You are here: Home / Recipes / Cheap Eats / The Best Slow Cooker Pumpkin Soup

The Best Slow Cooker Pumpkin Soup

May 22, 2015 By: Michelle13 Comments

With the cold weather suddenly taking hold here in Sydney, it’s the perfect time for warm creamy pumpkin soup! This is THE BEST slow cooker pumpkin soup around. Enjoy x

slow cooker pumpkin soup

5.0 from 3 reviews
The best slow cooker pumpkin soup
 
Author: An Organised Life
Prep time:  10 mins
Cook time:  4 hours
Total time:  4 hours 10 mins
Print
Ingredients
  • 1 medium butternut pumpkin
  • 1 small sweet potato
  • 1 litre chicken stock
  • 2 tbs honey
  • salt and pepper
  • 1 large brown onion
  • 1 clove garlic, crushed
  • Sour cream or coconut cream to serve
Instructions
  1. Preheat oven to 180 degrees.
  2. Cut pumpkin into wedges, leaving skin on and remove seeds.
  3. Peel sweet potatoes and cut into wedges.
  4. Sprinkle both with salt and pepper and drizzle with 2 tbs of olive oil.
  5. Place in oven and cook for 30 minutes or until soft.
  6. While cooking, chop onion into small pieces.
  7. Add chicken stock, honey and onion to slow cooker.
  8. Remove pumpkin and sweet potato from oven. Remove flesh of pumpkin from skin and add sweet potato and pumpkin to slow cooker.
  9. Cook for 4 hours on low.
  10. Blend mixture with a hand blender or food processor until smooth.
  11. Serve with crusty bread and a dollop of sour cream or coconut cream.
3.4.3177

pumpkin soup featured image

Comments

  1. Claire @ Life on Wallace says

    May 26, 2015 at 1:30 pm

    Looks great, my pumpkin and sweet potato are roasting now! Quick question, add the garlic in with the onion?

    Reply
  2. Rhonda blankenship says

    November 11, 2016 at 12:04 pm

    How many does it serve?

    Reply
    • Michelle says

      November 30, 2016 at 7:59 pm

      It depends how hungry you are! We get 6-8 big serves 🙂

      Reply
  3. Debdatchp says

    November 26, 2016 at 2:24 am

    Any chance you can amend the recipe to include the oven temperature to include Fahrenheit (350) cause if I hadn’t double checked and did the conversion, this recipe would have taken a LOT longer to cook! LOL. I guess the same would go with the liter of broth, although I have a measuring cup that has both on it, so it wasn’t a big a deal.

    Reply
    • Michelle says

      November 30, 2016 at 7:58 pm

      Hi Deb, sorry to hear you almost had a small disaster! As I’m based in Australia all my recipes use metric measures which unfortunately means those from the US have to do some converting. Hope you enjoyed the soup 🙂

      Reply
  4. Wendy gordon says

    October 17, 2017 at 10:34 am

    HI Michelle. Just wondered, can the soup be frozen? Thank you…..Wendy

    Reply
    • Michelle says

      October 17, 2017 at 11:12 am

      Absolutely! It freezes really well.

      Reply
  5. Dee-Ann says

    May 16, 2018 at 1:58 pm

    I love this recipe so much. It’s such a simple base that I can change to suit my tastes and what i have at home.

    Reply
  6. Tanya says

    June 12, 2018 at 9:47 am

    Prep time is really 40minutes if you include the baking time. Do you have to bake pumpkin and sweet potato first? Just wondering why you do that then cook for another 4hours? New to all of this so sorry if questions seem odd.

    Reply
  7. Doreen says

    December 30, 2018 at 10:00 am

    I’m puzzled?? Is the 30 minutes cooking the pumpkin & sweet potato in the prep time or cooking time? I have seen other recipes like this.

    Reply
  8. Tonia Ferguson says

    October 2, 2020 at 4:55 am

    My family and I love this soup! Thank you so much. I keep in in my meal rotation and pumpkin soup night is a favorite. The roasted pumpkin makes the flavor perfect!

    Reply
  9. Christine says

    October 12, 2020 at 9:06 pm

    Thank you for the recipe, my slow cooker is on, but I got confused re garlic, I could not find it in the method section. I added it to the onions this time (which I fried briefly until translucent). Any other methods? Thanks

    Reply

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